几种植物精油对临床常见病原菌的抑制作用

Inhibitory effects of several plant essential oils on common clinical pathogens

目的通过对肉桂精油、月桂精油及茶树精油的抑菌活性进行研究,为植物源抗菌物质开发提供实验依据。方法利用纸片扩散法检测肉桂精油、月桂精油及茶树精油对临床常见病原菌的抑菌活性,试管系列稀释法检测肉桂精油及月桂精油对这些细菌的最低抑菌浓度(MIC)及最低杀菌浓度(MBC),同时对肉桂精油及月桂精油抑菌活性的热稳定性进行研究。结果茶树精油对所试菌株抑菌作用较弱,月桂精油及肉桂精油对这些细菌具有明显的抑菌活性,且其抑菌活性具有较好的热稳定性。MIC及MBC检测表明,月桂精油对本次研究所检测菌株的MIC为1.56~25.00μg/ml,MBC为3.12~50.00μg/ml,而肉桂精油对本次实验所研究菌株的MIC为1.56~12.50μg/ml,MBC为6.25~50.00μg/ml。结论肉桂精油及月桂精油对临床常见病原菌具有明显抑菌活性,且热稳定性良好。

Objective To study the antimicrobial activities of cinnamon essential oil, laurel essential oil and tea tree essential oil so as to provide experimental evidence for the development of plant-derived antimicrobial substances. Methods The anti- microbial activities of cinnamon essential oil, laurel essential oil and tea tree essential oil on common pathogenic bacteria were test- ed by disk diffusion method. The minimal inhibitory concentration （MIC） and minimal bactericidal concentration （ MBC ） of cinnamon essential oil and laurel essential oil were detected by tube serial dilution method, and the thermal stability of antibacterial activities of cinnamon essential oil and laurel essential oil was also studied. Results Tea tree essential oil had weak inhibitory effect on the tested strains, while the essential oils of cinnamon and laurel had obvious antibacterial activities against these bacteria, and the antibacterial activities of these two essential oils also had good thermal stability. MIC and MBC tests showed that the MIC and MBC of laurel essential oil were 1.56-25.00 μg/ml and 3.12-50.00μg/ml respectively for this research, while the MIC and MBC of cinnamon essential oil were 1.56-12.50 μg,/ml and 6.25-50.00 μg,/ml respectively. Conclusions Cinnamon essential oil and laurel essential oil have obvious antibacterial activities against the common clinical pathogenic bacteria, and their thermal stability is very good.